Thursday, September 6, 2012



Organic and home grown -  that is what inspired my latest recipe. 

I have recently joined two other women in sharing a basket of locally grown organic produce.  The farm delivers a basket of fresh fruits and vegetables every two weeks …. which we split. This past week we received tomatoes, zucchini, eggplant and peaches.  Not bad for $10.00 each.   As for how the home grown part enters in, well…I’m lucky to have a father who is an amazing farmer.  So when I was looking for a new recipe to make I didn’t have too far to go.  The eggplant I had received from the organic farm was ready and waiting in my frig and the fresh-off-the-vine tomatoes and fragrant basil came straight from my father’s garden.  There is nothing like tomatoes freshly picked from the vine.  These amazing flavors came together to create an EGGPLANT CAPRESE.  The eggplant is lightly breaded and baked till golden.  Once you add some fresh mozzarella, basil and tomato it is nothing but perfection.

I hope you give this recipe a try. It’s simple and tasty.  You can make it for an appetizer, a salad or an actual dinner.

Happy Cooking Everyone!

1-2 eggplants (cut into ½ inch slices)
3 tablespoons salt
1 cup bread crumbs
½ teaspoon oregano
1 teaspoon salt seasoning
½ teaspoon pepper
2 eggs
3-4 tablespoons of olive oil
1 large fresh mozzarella ball
½ cup basil leaves
2-3 fresh tomatoes
½ cup balsamic vinegar

Preheat oven to 375 degrees

Combine eggplant and salt, place in large colander to drain.  Set aside for about 1 hour.  This releases the water in the eggplant, so make sure you set the colander over a plate or in the sink.
Once the time is up, rinse eggplant slices with cold water and dry thoroughly.

If you have a loaf of old bread like I did, grate it to make bread crumbs - if not, store bought crumbs work just fine.
In a bowl combine bread crumbs, oregano, salt seasoning and pepper.  Mix thoroughly.
In another bowl beat eggs.
Dip individual eggplant slices into egg mixture, then into the breadcrumbs and place on a cookie tray.

Repeat until all eggplant slices are coated.  Sprinkle egglplant with olive oil.

Bake for 15 minutes, flip slices and bake another 15 minutes. The centers should be soft.  Cool for about 15-30 minutes.

While the eggplant is cooling, slice up the mozzarella and tomatoes and wash & dry the basil leaves.

To assemble:  put one eggplant slice on the plate, then add the mozzarella, then the basil and finish with tomatoes. Repeat process. 

Put in frig until you are ready to serve.

Take the balsamic vinegar and reduce over medium heat for about 15 minutes. (the smell is very strong but it will be delicious in the end).


  1. How pretty! My sis-in-law were just talking about having tons of garden eggplants. Good timing for a new recipe! Thanks!!

    1. Great! Glad it was good timing. I remade the recipe this weekend and it was just as delicious! Instead of making it two layers, i made it as one and served it as a salad.
      thanks for the comment!